When you make my Cuban Sweet Potatoes recipe, use the lighter colored sweet potatoes and not the orange ones – though the orange ones are pretty for holidays. I think the white ones give a better flavor to this recipe, though!
Prep Time: 15 minutes | Cook Time: 45 minutes | Yields: 4 servings
About 3 lbs large sweet potatoes, peeled and quartered
4 tbsp extra-virgin olive oil
1 pinch fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove minced
1 tbsp fresh lime juice
1.5 tbsp chopped fresh parsley
Heat the oven to 400
Line a baking sheet with parchment paper and set aside.
Place the sweet potatoes in a medium bowl and toss with 2 T of the oil and season to taste with salt and pepper
Spread the potatoes on the prepared baking sheet
Roast until they can be easily pierced with a knife but still offer some resistance, about 30 minutes
Let cool for 15 minutes or so
Transfer the potatoes to a large bowl
Toss with garlic, lime juice, parsley, and remaining 2 T of oil
Adjust the seasoning to taste with salt and pepper
Serve warm or at room temperature!